Chef Note:
Brussels sprouts have a rather unfair reputation as a horrible winter side. But they’re available all through the year, and if treated with a little creativity and care, they make for wonderfully light and joyful eating in the warmer months.
Recipe courtesy of Haan Palcu-Chang
Brussels Sprout and Barley Salad with Lemon-Honey Vinaigrette
30 mins
2
Ingredients
- 1 Tbsp grape seed oil
- ½ Cup roughly diced savoy cabbage
- ¼ Cup cooked barley (Spelt, quinoa or brown rice would make excellent substitutes)
- 2 brussels sprouts trimmed and finely sliced on a mandolin or knife
- 2 Tbsp roughly chopped dill
- 2 Tbsp lightly crushed toasted walnuts
- 1 Tbsp of raisins
- 1 Tsp of capers roughly chopped
- 1 Tbsp of crème fraiche or sour cream
- DRESSING:
- 2 Tbsp of lemon juice
- 2 Tsp of Dijon mustard
- 2 Tsp of honey
- 2 Tbsp + 1 tsp of olive oil
- Salt and pepper to taste
Instructions
- 1 Heat a pan over medium high heat. Add the oil. When you can see thin wisps of smoke coming from the pan, add the cabbage. Spread out on the pan. Do not stir or toss. Allow the cabbage to caramelize deeply. It should look almost burned. Take off heat, cool on a tray and set aside.
- 2 Mix the cabbage with the rest of the salad ingredients together in a bowl except for the crème fraiche.
- 3 Make the dressing. In a bowl put the lemon juice, Dijon and honey. Whisk together. Slowly drizzle in the olive oil, whisking al the while, until you have an emulsified vinaigrette. If it splits and you can see blotches of oil, this means you added the oil too fast. Don’t worry, it will still taste good, it just will have slightly less desirable mouth feel.
- 4 Dress the Salad with the vinaigrette and season with salt and pepper. It should be sour, sweet and a little piquant from the mustard.
- 5 On a serving plate, place a dollop of crème fraiche. Spoon the salad over the crème fraiche and serve.
